Apricot rumba

Bar recipe
Rodolphe Sorel

Rodolphe Sorel

Bartender
  1. Ingredients

    • Frozen fruit purée, sugar added : Apricot - 6 cl
    • Frozen fruit purée, sugar added : Chestnut & vanilla - 4 cl
    • Orgeat syrup - 3 cl
    • Fresh liquid cream - 3 cl
    • Orange Juice - 3 cl
    Blend with crushed ice.
    Dried apricots garnish.

    In this step

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